Tag Archives: cupcakes

Frozen-themed dark chocolate cupcakes with white chocolate buttercream frosting


Sisterly love is cool, so are magic powers. Oh and a really stylish queen and the energetic bouncy smart aleck sister. This probably explains why the animation film Frozen is so popular worldwide. It’s been a year since it was released and it’s popularity obviously is pretty much unshaken.

So here we have 2 sisterly cousins belting out (screaming) the frozen theme song ‘let it go, let it gooooooooooo” every now and than. Never mind if the audience is a willing one or if the situation is appropriate. The self proclaimed queen Elsa and princess Anna always get their frozen fix.

Cupcakes (makes 30)
230g butter
120g dark chocolate (valrhona or callebaut)
270g raw sugar
4 eggs
1.5 cups all purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 cup cocoa powder (valrhona)
0.5 tsp salt
(Optional) 1 tbsp espresso powder
225ml milk
1 tbsp vinegar

Melt butter and chocolate together over a double boiler. Set aside to cool.
Preheat oven to 180deg Celsius.
Line 30 cupcake tins.
Combine vinegar and milk and set aside.
Mix flour, cocoa, salt, baking powder and soda together in a bowl. Set aside.
In a large mixing bowl, whip the eggs until frothy. Add sugar and whip for a minute. Add cooled chocolate and butter mixture and mix well.
Add two-thirds of the dry mixture, stir to roughly mix. Add milk+vinegar, followed by remaining dry mix. Stir to just combine with no visible lumps.

Use an ice cream scoop to scoop about 46g of batter into each cupcake tin (about 1 slightly heaped scoop for my scoop)
Bake in batches of 10. 17-18 mins.
Allow to cool completely before frosting.

White chocolate buttercream frosting

250g white chocolate (I used callebaut)
340g butter
2.5 cups of icing sugar
90 ml whipping cream

Melt white chocolate over double boiler, set aside to cool.
In a large stand mixer, beat the butter for 3 minutes. Add 2 cups of icing sugar and beat for 3 minutes. Add cooled white chocolate and beat for 1 minute. Taste. Add more icing sugar and beat to reach desired sweetness. Add whipping cream and beat for 2 minutes.
Use a star tip to pipe a swirl on each cupcake, doing a circular motion from outside in.
For alternating white and blue, divide the frosting into two. In one, mix in a little blue food colouring until the desired colour is obtained. Scoop a large spatula of each frosting into one piping bag and pipe.



Brown sugar cupcakes with ganache and caramel bits



Recipe (adapted from joythebaker)

For the Cupcakes:
125g unsalted butter
3/4 cup raw sugar
1Tbs molasses
2 eggs
1/2 cup milk
2 tsp pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 Tbs apple vinegar
1/4 tsp sea salt

For the Ganache:
120g chopped dark chocolate (Callebaut 70.6%)
1/2 cup whipping cream

For the Caramel bits:
3/4 cup packed sugar
80ml whipping cream
50g unsalted butter
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract

Directions for cupcakes:
Preheat oven 180 degC.

Cream butter, sugar and molasses for 3-5 minutes until light and fluffy. Meanwhile, combine flour, baking soda and salt in a bowl, milk, vanilla and vinegar in another bowl
In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds.  Set aside.
Add the eggs, one at a time, beating for one minute after each addition.
Add the flour mixture and the milk mixture alternatively in three batches, starting and ending with the flour.
Divide into 12 lined cupcake tins and bake for 20-25 minutes until the kitchen smells of cake and a cake tester inserted comes out clean.  Cool completely before frosting.

Directions for Ganache:
Once the cupcakes are in the oven. Place chopped chocolate in a medium bowl.  Heat cream in a small saucepan.  Once the cream starts of boil, remove from heat and pour over the chocolate. Allow to sit for 1 minute. Stir to create a smooth and glossy ganache. Allow to rest at room temperature for at least 1/2 hour to thicken before frosting.

Directions for caramel bits:
Once the ganache is done, start on the caramel bits.  Combine sugar, cream, butter and salt bring to a boil.  Simmer for 5 minutes and the caramel will begin to thicken. Stir and simmer for another 2 minutes, or till caramel turns amber. Remove from heat. Use a fork to create chunks of caramel. Pour onto a silicone sheet and cool. When it is cool enough to handle, break up any large pieces of caramel chunks into bits of desired sizes.

To Assemble Cupcakes:
Spoon ganache over cooled cupcakes. Sprinkle with caramel bits. (You will have lots of caramel bits leftover!)

Nutella cupcakes


Nutella cupcake

Remember the days when life’s little treats meant scooping up dollops of nutella straight from the bottle?

These days, treats could easily mean a $4.50 (blah) cupcakes from one of the cafes in town. Well. $4.50 can also buy us a medium-sized nutella, right?

Ah. I miss those times.

Chocolate + Coffee

Chocolate and coffee are individually divine. What happens when we combine them together as a dessert?


Chocolate cupcakes with chocolate espresso orange glaze

Chocolate cupcakes:
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp vingear
1/2 cup milk
2 eggs
112.5gm butter (cut into cubes)
1 cup raw sugar
90gm melted chocolate
seeds from 1/2 vanilla pod
1. Add vinegar to milk. Allo to stand for at elast 5 minutes
2. Preheat oven to 180degc
3. Sift flour, baking powder and soda
4. While beating butter and sugar, add eggs one at a time, add melted chocolate
5. Add 1/3 of flour, followed by half the milk mix, followed by half of the remaining flour, the rest of the milk and finally last of the flour left
6. Scoop into lined cupcake tins and bake 20-25 minutes.
7. Leave on wire rack to cool
Chocolate orange ganache (adapted from Epicurous.com)
1 cup heavy cream
300 gm fine-quality bittersweet chocolate (not unsweetened), chopped
2 tbsps unsalted butter, softened
2 tsps freshly grated orange zest
1. In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.

2. In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).

To combine:
When cooled, remove cupcakes from the tins and top with a generous scoop of chocolate ganache

Sticky date cupcakes

Sticky date cupcakes with butterscotch

Sticky date cupcakes with butterscotch

Cupcakes ingredients:

200gm dried dates (de-seeded and chopped coarsely)

1cup water

1 tsp baking soda

1.5cups all purpose flour

1.5 tsp baking powder

112.5gms butter

2 eggs

seeds of half vanilla pod

1/2 cup raw sugar

1 tbsp molasses


1) Put the cup of water and dates into a pan on high heat. When boiled, remove from heat and add baking soda. Set aside and cool.

2) Sift flour and baking powder in a bowl

3) Cream butter and sugar, add molasses

4) While creaming, add eggs to butter mixture, one at a time

5) Still beating, add flour and the dates mixture (alternating in thirds), into the creamed butter/egg mixture

6) Spoon into lined cupcake tins and bake in pre-heated 180 deg c oven for 20 minutes


Sauce ingredients 

1) 100ml cream

1/4 cup raw sugar

25gm butter

1/2 vanilla pod (from above)


1) Combine all ingredients in a saucepan. Boil and reduce heat to low, simmer for 10 minutes, or until thickened slighty.

2) Leave to cool. Sauce should thicken while cooling

3) Spoon over cooled cupcakes